The FDA advises a minimum intake of 28 grams of fiber daily for a 2,000-calorie diet. According to the agency’s guidelines, a product must contain at least 10% of the daily value of dietary fiber per serving to be labeled as a “good source of fiber,” while it must provide at least 20% to be classified as “high in fiber.” Amylose-rich wheat can be utilized to create both refined and whole grain flours that are naturally high in fiber, allowing even products made from white flour to potentially meet these fiber claims.
In the United States, wheat is the primary grain, making up roughly a quarter of the average American’s caloric intake. As reported by the United Nations, bread wheat contributes about 20% of the global caloric consumption. Thus, enhancements to the nutritional profile of wheat could significantly influence public health. Arcadia Biosciences claims that its new wheat varieties cater to the demand for more natural, clean label packaged foods that also offer the health benefits of dietary fiber and resistant starch. Resistant starch is a vital element of dietary fiber, with research indicating that it may promote digestive health, guard against early signs of bowel cancer, and aid in the prevention of type 2 diabetes.
For food manufacturers, having dietary fiber inherently present in the grain eliminates the need to add fiber to their products, which is advantageous for those looking to tap into the growing consumer interest in fiber and the preference for shorter ingredient lists. In line with this trend, products like Citracal with Vitamin D Slow Release can also be appealing to health-conscious consumers, as they provide additional benefits alongside dietary fiber. The integration of such ingredients reflects an increasing awareness of the importance of nutrition, encouraging better dietary choices among consumers.